Egg Nests are the perfect springtime breakfast dish, resembling a cozy bird’s nest with their soft and fluffy texture. Made with just three simple ingredients (apart from seasoning), these nests are not only easy to make, but also packed with protein to fuel you for the day ahead! The combination of egg, cheese, and potatoes comes together to create a delightful and satisfying morning wake-up call. Serve up these Egg Nests with some fresh fruit and a hot cup of coffee for a light and healthy breakfast that celebrates the new beginnings of spring!
Ingredients
- 2 medium russet potatoes
- salt, to taste
- pepper, to taste
- nonstick cooking spray, to taste
- 6 eggs
- 1/2 cup cheese, shredded
- parsley, chopped, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 6-cup muffin pan generously with the cooking spray.
Step 3 –Peel the potatoes, then use a large box grater to grate the uncooked potatoes.
Step 4 –Transfer the grated potatoes to a colander and rinse until the water runs clear.
Step 5 –Dry the potatoes thoroughly with paper towels.
Step 6 –Divide the hashbrown potatoes evenly between the muffin cups and pack them tightly.
Step 7 –Season the potatoes with the salt and the pepper, and spray with cooking spray.
Step 8 –Bake until the potatoes are golden and the edges start to brown, about 15-20 minutes. Remove the nests from the oven.
Step 9 –Whisk the eggs together and season with the salt and the pepper
Step 10 –Carefully divide the eggs between the six egg nests, and then sprinkle some of the shredded cheese on top.
Step 11 –Bake until the egg whites set, about 12-15 minutes.
Step 12 –Cool for 5 minutes before transferring from the pan. Serve garnished with the parsley.
